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Cassava sour starch is a naturally fermented product, which is used in the elaboration of several traditional, flour-based products, like pandeyuca and rosquillas, specially in Colombia and Brazil. Fermentation and drying under the sun confer to the product its specific baking properties (panific...
Our strategy for Aqrobacterium-mediated cassava transformation involves the utilization of cotyledonary leaves from somatic embryos and infection with both wild and disarmed strains. Virulence tests for wild Aqrobacterium strains as well as regeneration protocols have been developed; the plasmid ...
Cassava (Manihot esculenta Crantz) is very drought tolerant and hows high levels of photosynthesis at high temperatures. This makes cassava an important source of carbohydrates for several arid regions, especially in Africa. Some varieties perform better than others. Physiological performance, wh...
Cassava (Manihot esculenta Crantz) is a hot-climate crop that is also grown in cool areas of the highland tropics, where yields are reduced. The purpose of this study was to evaluate the effect of growth temperature on photosynthesis of two cassava cultivars from contrasting habitat and to determ...
Highly efficient systems for the isolation and in vitro culture of cassava pollen and zygotic embryos have been developed. These methodologies have allowed the manipulation of large quantities of isolated pollen from immature and mature anthers for use in studies towards haploid induction and pol...
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